Convenient Make-Ahead Roman Style Chicken Thighs

This Roman Style Chicken Thighs recipe is perfect for hosting events or dinner parties. It's great for entertaining because it's super convenient. You can prepare it well in advance, to make it easier and less stressful the day of the event. It will also free you up to spend more time enjoying the company of your friends and family rather than being stuck in the kitchen.

Roman Style Chicken ThighsPhoto byFood Network - Giada

Once you've made and cooked the chicken, all that's left to do is warm it up when you're ready to serve. This not only saves you time on the day of the event but also allows the flavors to meld beautifully, enhancing the overall taste.

Ingredients you will need to make these zesty chicken thighs:

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes (drained)
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

How to make Roman Style Chicken Thighs:

Step 1: Sprinkle 1/2 teaspoon of salt and 1/2 teaspoon of pepper on the chicken. In a big, sturdy skillet. Warm up some olive oil over medium heat. Once the oil is hot, add in the chicken and cook it until it’s golden brown on both sides. Take it out of the pan and set it aside.

Step 2: In the same pan on medium heat, toss in the peppers and prosciutto, cooking them until the peppers are browned and the prosciutto is crispy, around 5 minutes. Add in the garlic and let it cook for a minute. Next, add the tomatoes, wine, and herbs. With a wooden spoon and scrape up those tasty browned bits from the bottom of the pan. Put the chicken back in, pour in the stock, and bring everything to a boil. Lower the heat and let it simmer with the lid on until the chicken is fully cooked, which will take about 20 to 30 minutes.

Step 3: If you're ready to serve right away, add in the capers and parsley, give it a good stir, and trasfer onto a serving plate! If you're prepping in advance, just move the chicken and sauce to a container, let it cool, and place it in the fridge. The next day, warm it up on medium heat until it’s simmering, then mix in the capers and parsley before serving.

This Recipe was created by Giada on the Food Network.

What Food Network users are saying about this recipe:

We’ve found that with ANY Giada recipe, we’ve got to amp up the spices a bit. Once you do that, her stuff is really good! And having made this a number of times, we’ve found that you REALLY need to let the sauce reduce before you put in the chicken! (We use only thighs, as breasts dry out too easily).

I made this with boneless chicken breasts and served over Orecchiette pasta - it was fabulous! I'll definitely put this on my easy weeknight dinner list!

Made this last night - I skipped the prosciutto because I had none handy and added mushrooms. The chicken thighs I seasoned with added spices instead of just salt and pepper and it was a huge hit! Served it with rice, it makes all the difference when the sauce is poured over the rice (don't let the sauce thicken too much!). A real nice fulfilling meal, adding to the rotation.

Very easy and tasty. The first night was really good. We had the leftovers 2 nights later and it was even better! Made exactly as the recipe specifies.

This is a delicious dish that I have made several times. In Giada’s cookbook - Everyday Pasta- she removes the chicken at the end and shreds it. Put back in sauce and serve over linguine. But great anyway you decide to serve it.